Monday, 9 March 2009

Orange Vegetable Pilau with coriander

Orange Vegetable Pilau with coriander
Serves 4
2 tablespoons of olive oil
1 onion, finely sliced
2 garlic cloves, crushed
2 large red chilli, finely chopped
1 teaspoon of ground cumin
1 teaspoon of ground coriander
300g Basmati rice, rinsed clear of starch
250g carrots, cut into large chunks
3 medium sweet potato, peeled and cut into thick half circles or baby pumpkin. I have used sweet lightning in the past.
600ml/pint Vegetable stock
Handful of fresh coriander leaves, chopped

In a pan that has a fitted lid heat the oil, then add the onions, garlic and chilli and cook for 5 minutes, stirring often. Add the spices then cook for a further 5 minutes until the spices have become aromatic and are starting to look dark in the pan,

Add the rice and cook for a minute, stirring well to coat the rice in the spiced oil.
Add the carrot and stir for a couple of minutes, then add the sweet potato to the pan. Pour in the stock and stir well and bring to the boil. Then reduce the heat to low, cover with lid and cook for 25 minutes. Do not stir after this as you want fluffy rice, not sticky rice.
After 25 minutes check if the rice is cooked and the water absorbed. Give it another 5 minutes if necessary.

Stir in coriander and serve with natural yogurt on the side (optional).

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